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Cauliflower and Cheese Soup, Slow Cooker

User Rating 4 Star Rating (6 Reviews)

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Cauliflower and Cheese Soup, Slow Cooker
This is a great soup to serve with sandwiches or a hearty salad.

Ingredients:

  • 1 med. head of cauliflower, separated into flowerettes
  • 1 med. onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped, or about 1/4 to 1/2 cup
  • 4 cups chicken stock
  • 1/2 tsp. Worcestershire sauce
  • 1 cup Cheddar cheese, grated
  • salt and pepper
  • 2 cups half-and-half or light cream
  • chopped chives

Preparation:

Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives, if desired.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
Very bland and thin! Here are some suggestions!, Member ariberry0007

This soup was quite runny and bland and the texture was like baby food. Here are some suggestions to make it much better: Use 2.5 T of Worcestershire - it needs the acidity Use 2 cups of cheese instead of 1 Add a potato - it needs something to thicken it up Use 1 cup of cream instead of 2 Only blend half the veggies - leave some chunks After I did these things, it was much MUCH better! Enjoy!

5 out of 5 people found this helpful.

See all 6 reviews

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